Pasta e fagioli***

1 servings

Ingredients

Quantity Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
1 large Onion chopped
1 Stalk celery chopped
1 Carrot chopped
2 tablespoons Butter
2 tablespoons Olive oil
2 Cloves garlic chopped
1 teaspoon Rosemary in a sack (use a coffee filter cut down and tied tightly with thread)
1 large Bouillion cube
1½ quart Water
1 pounds Navy beans
6 ounces Tomato sauce
Salt and pepper to taste
6 To 8 oz ditalini pasta

Directions

Melt butter in olive oil. Saute vegetables until golden. Add rest of ingredients and bring to boil. Lower to simmer and cook until beans are tender. When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook til tender. Serve hot with grated cheese on the side.

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